Thai Basil Chicken
Ingredients
-
3
pieces
shallots, cut in thin slices
-
5
cloves
garlic, roughly chopped
-
3–6
pieces
Fresno chilies or Thai chilies, cut into thin rings
-
2
tablespoons
avocado oil or peanut oil, divided
-
1
pound
ground chicken (or sub ground turkey, or crumbled extra firm tofu)
-
½
teaspoon
black pepper
-
½
teaspoon
salt
-
2
teaspoons
coconut sugar or honey, or sugar
-
1
tablespoon
soy sauce or GF Liquid Aminos
-
1
tablespoon
fish sauce
-
1
piece
red bell pepper, sliced in bite-sized strips
-
1
cup
Thai basil leaves (or Holy Basil, or regular basil)
-
a pinch
ground anise seeds (optional)
Instructions
- Start cooking rice if serving with it and chop all veggies.
- Heat a skillet or wok to medium-high heat, add oil and shallots, and stir for 2 minutes.
- Add garlic and hot peppers, stir for another 2 minutes until shallots are lightly browned, then set aside.
- In the same pan, add more oil, increase heat to high, and add ground chicken, black pepper, and salt. Stir-fry until the chicken is cooked and starting to brown.
- Sprinkle coconut sugar, soy sauce, and fish sauce over the chicken and stir until mixed.
- Add red bell pepper and the shallot mixture, cooking for about a minute until just warmed.
- Mix in the basil leaves and turn off the heat.
- Serve over jasmine rice and season with more soy sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
511
Total fat
17.1g
Total carbohydrates
63.6g
Total protein
31.7g
Sodium
924.3mg
Cholesterol
96.3mg
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